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High Braise for The Garden Table

The Garden Table’s new Mass Ave location offers hearty farm-sourced dinner, like this luscious pork dish. The options change with the season—or the day.

  • Chef Matthew Ward Myers rubs Fischer Farms pork shoulder with coriander and braises it in house-made pork stock for up to 16 hours. He presses the shoulders into blocks, slices on the bias, and pan-fries it in butter to get a crisp crust.
  • Slices of squash are drizzled with brown butter and roasted.
  • Hydroponic greens are blanched for a milder-than-expected bitter green counterpoint.
  • Earthy parsnips are charred and then puréed in cream for a silky alternative to potatoes that doubles as a sauce.
  • Roasted parsnip shavings also adorn the dish.
  • California chestnuts are crisped in some of the fat from the shoulder.
  • Sage or purple basil sprouts make for a bright final garnish.


A graduate of IU’s Master of Fine Arts program in creative writing, Terry Kirts hails from a town in Illinois so small it didn’t have a restaurant until he was in the 8th grade. Since 2000, he’s more than made up for the dearth of eateries in his childhood, logging hundreds of meals as the dining critic for WHERE Indianapolis, Indianapolis Woman, and NUVO before joining Indianapolis Monthly as a contributing editor in 2007. A senior lecturer in creative writing at IUPUI, Terry has published his poetry and creative nonfiction in a number of literary journals and anthologies, including Gastronomica, Alimentum, and Home Again: Essays and Memoirs from Indiana, and he’s the author of the poetry collection To the Refrigerator Gods, published by Seven Kitchens Press in 2011.